#caponata

Caponata

(Italian Vegetable Stew)

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2 medium sized eggplant, chopped 2 tbsp olive oil 2 cloves garlic, peeled and minced 1/2 tsp salt

2 tbsp olive oil 1 onion, peeled and chopped

1 red pepper, cored and chopped 1 yellow or orange pepper, cored and chopped 3 stalks celery, chopped 2 cloves garlic, peeled and minced 1/4 tsp chili flakes

1 can fire-roasted crushed tomatoes 1/2 cup raisins 1/2 cup black olives, chopped 1/4 cup red wine vinegar 1/4 cup white wine the juice of one lemon 2 tbsp capers, drained 1 tsp Italian seasoning

2 tbsp minced basil 2 tbsp pure maple syrup

1/2 tsp sea salt 1/4 tsp black pepper

One bunch of fresh parsley, chopped

Combine chopped eggplant, 2 tbsp olive oil, 2 cloves minced garlic, and 1/2 tsp salt in a large mixing bowl. Transfer to lined baking sheet and roast for about 35 minutes. Set aside.

Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. 

Stir in the red pepper, yellow pepper, celery, garlic, and chili flakes and sauté for a few more minutes.

Stir in the crushed tomatoes, raisins, olives, red wine vinegar, white wine, lemon juice, capers, and Italian seasoning. Turn heat to high. As soon as stew begins to bubble, reduce to low heat and simmer for about 10 minutes, stirring occasionally. 

Stir in the roasted eggplant, minced basil, maple syrup, salt, and black pepper. Cook for about another 5 minutes, stirring occasionally. Turn heat off. 

Stir in chopped parsley.

Avec Christine, on a fêté nos 40 ans d'amitié en faisant un voyage de 15 jours en Sicile. Nous voilà à Palermo (Palerme).

La Piazza San Francesco, au fond en trompe-l'œil et presque entièrement occupée par la Antica Rosteria San Francesco (où l'on aurait bien pris nos habitudes !).

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

In the Spanish dubbed version of Play with Me Sesame, Juega Conmigo, Sésamo, Big Bird is called Caponata. When he appears, he's usually called Paco Pico, like in Follow That Bird, so it's unknown if this was a mistake or just a way to honor the character of Caponata.

Sources:

Follow That Bird. August 2, 1985.

Play with Me Sesame. 2002.